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directions

Place half the marinade in a heavy-duty resealable plastic bag or spread it over the bottom of a non-reactive plastic container with a cover. Add the chicken. Using a rubber spatula, spread the remaining marinade over the meat. Refrigerate for 1 to 2 hours.

Remove the chicken from the marinade. Place the chicken on a hot grill and cook it until it is cooked through without any pink in the center of the meat. If you have the time, and prefer to bake the chicken, leave a light coating of marinade on it, wrap it in foil and bake at 375 degrees for about 35 minutes.

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This recipe appears in the following parties:

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recipe type

Main Courses

source

The Lake Forester

serving size

4 servings

difficulty

tips

Kosher v. table saltWe always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.